This Salmon and Broccolini Sheet Pan recipe is a lifesaver for busy weeknights. Tender, flaky salmon and vibrant broccolini roast together with garlic, lemon, and chili flakes for a complete meal in under 30 minutes. The aroma is pure comfort, and cleanup is minimal with everything on one pan.
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Why You’ll Love This Salmon and Broccolini Sheet Pan
- Effortless cleanup: Everything cooks together on one sheet pan.
- Perfectly balanced textures: Crispy-skinned salmon meets tender, charred broccolini.
- Customizable to taste: Easily adjust seasonings or add other veggies.
- Impressive with minimal effort: Looks elegant but is simple to pull off.
Ingredients & Tools
- 4 salmon fillets (about 150-180g each), skin-on
- 2 bunches broccolini (about 400g total)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 lemon, thinly sliced, plus extra wedges for serving
- 1 tsp chili flakes (adjust to taste)
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley or dill, chopped, for garnish
Tools: Large rimmed baking sheet, parchment paper (optional but helpful), small bowl, tongs
Notes: Using good-quality olive oil helps the broccolini crisp up and carries the garlic flavor. Don’t skip the lemon slices—they roast and add citrusy goodness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat the salmon dry. This is crucial for getting that beautifully crisp skin. Use a paper towel to gently pat the fillets dry on both sides right before seasoning.
- Don’t overcrowd the pan. Give the salmon and broccolini enough space to roast properly. If everything is too cramped, you’ll end up steaming the ingredients instead of roasting them.
- Adjust broccolini thickness. If your broccolini stalks are particularly thick, you can slice them in half lengthwise to help them cook evenly alongside the quicker-cooking salmon.
- Season generously. Salmon and broccolini can handle—and benefit from—a good amount of seasoning. Don’t be shy with the salt, pepper, and chili flakes.
- Bring salmon to room temp. Let the salmon sit out for about 10-15 minutes before cooking. This helps it cook more evenly from edge to center.
How to Make Salmon and Broccolini Sheet Pan
Step 1: Preheat your oven to 220°C (425°F). If you’re using parchment paper, line your baking sheet with it for easier cleanup—though a well-oiled pan works fine too. While the oven heats up, prep your ingredients: trim the tough ends off the broccolini, thinly slice the garlic, and cut the lemon into thin rounds. You’ll notice that prepping everything beforehand makes the assembly process smooth and quick.
Step 2: In a large bowl, toss the broccolini with 2 tablespoons of olive oil, the sliced garlic, chili flakes, oregano, smoked paprika, and a generous pinch of salt and pepper. Use your hands or tongs to make sure every piece is evenly coated. The oil and spices should cling to the broccolini nicely, promising loads of flavor once roasted.
Step 3: Arrange the seasoned broccolini in a single layer on your prepared baking sheet, scattering the lemon slices evenly throughout. Roast in the preheated oven for about 8 minutes. You’ll start to smell the garlic and spices, and the broccolini will begin to turn bright green and slightly tender at the edges.
Step 4: While the broccolini starts roasting, pat the salmon fillets completely dry with paper towels. Drizzle the remaining tablespoon of olive oil over the skin side and season both sides generously with salt and pepper. This step is key for that crisp, golden skin.
Step 5: Carefully remove the hot baking sheet from the oven. Push the broccolini and lemon slices to the sides to make space for the salmon fillets, placing them skin-side down in the center. The sizzle you hear is a good sign—the hot pan will help crisp the salmon skin from the moment it touches down.
Step 6: Return the pan to the oven and roast for another 10–12 minutes, or until the salmon is cooked to your liking and flakes easily with a fork. The broccolini should be tender-crisp with lightly charred tips, and the lemon slices will be soft and caramelized around the edges.
Step 7: For an optional finishing touch, you can switch the oven to grill for the last 1–2 minutes to add extra color and crispness to the broccolini and salmon skin—just keep a close eye on it to prevent burning.
Step 8: Remove the sheet pan from the oven. Squeeze over the juice from one or two of the roasted lemon slices, and sprinkle with fresh parsley or dill. Let it rest for a minute before serving—this allows the salmon to reabsorb some of its juices.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the broccolini becomes mushy upon thawing.
- Reviving: Reheat gently in a 175°C (350°F) oven to maintain texture.
Serving Suggestions
Complementary Dishes
- Fluffy quinoa or couscous — These light grains soak up the delicious pan juices beautifully and add a lovely texture contrast to the meal.
- Creamy mashed potatoes — For a more comforting, hearty option, the creamy potatoes pair wonderfully with the crispy salmon and tender broccolini.
- Simple arugula salad with lemon vinaigrette — The peppery arugula and sharp dressing cut through the richness of the salmon and refresh the palate.
Drinks
- Crisp Sauvignon Blanc — Its citrusy notes and bright acidity complement the lemon and rich salmon without overpowering the dish.
- Sparkling water with cucumber and mint — A refreshing, non-alcoholic option that cleanses the palate between bites and enhances the meal’s fresh flavors.
- Light-bodied Pinot Noir — If you prefer red wine, a fruity, low-tannin Pinot Noir pairs nicely with the salmon’s richness and the dish’s earthy notes.
Something Sweet
- Lemon sorbet with fresh berries — The bright, citrusy sorbet continues the lemon theme from the main course and offers a light, refreshing finish.
- Dark chocolate espresso pots de crème — For a richer end to the meal, the deep chocolate and coffee flavors provide a lovely contrast to the savory, herby notes of the dish.
- Almond and orange biscotti — These crunchy, not-too-sweet cookies are perfect for dipping into a post-dinner coffee or tea.
Top Mistakes to Avoid
- Using a cold baking sheet. Always preheat your empty baking sheet in the oven for a few minutes before adding the ingredients. A hot pan ensures the salmon skin gets crispy immediately and helps everything cook faster and more evenly.
- Overcooking the salmon. Salmon continues to cook a bit after it comes out of the oven, so it’s best to remove it when it’s still slightly translucent in the very center. Overcooked salmon becomes dry and loses its delicate texture.
- Not drying the broccolini properly. If the broccolini is wet from washing, it will steam rather than roast. Make sure to pat it dry with a kitchen towel after rinsing.
- Skipping the rest time. Letting the salmon rest for a couple of minutes after baking allows the juices to redistribute throughout the fillet, resulting in a more moist and flavorful bite.
Expert Tips
- Tip: Score the salmon skin. Make a few shallow cuts crosswise on the skin side before seasoning. This helps render the fat, prevents the fillets from curling up, and allows more surface area to get deliciously crispy.
- Tip: Add a drizzle of honey or maple syrup. For a touch of sweetness that balances the chili heat, drizzle a little honey or maple syrup over the broccolini before the final roast. It encourages beautiful caramelization.
- Tip: Use fresh lemon zest. Along with the roasted lemon slices, add some fresh lemon zest right at the end before serving. The bright, aromatic oils in the zest will wake up all the other flavors.
- Tip: Try different herb combinations. While parsley and dill are classic, don’t hesitate to experiment with tarragon, basil, or even a little fresh thyme scattered over the finished dish for a different aromatic profile.
FAQs
Can I use regular broccoli instead of broccolini?
Absolutely! Regular broccoli works just fine—just cut it into even-sized florets. You might need to add an extra minute or two to the initial roasting time since broccoli florets can be thicker and denser than broccolini. The key is to make sure the pieces are similar in size so they cook evenly alongside the salmon.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork but is still moist and slightly translucent in the very center. For medium, aim for an internal temperature of about 52-54°C (125-130°F). Remember, it will continue to cook from residual heat after you take it out of the oven, so it’s better to err on the side of slightly underdone.
Can I prepare this dish ahead of time?
You can prep the components ahead—wash and trim the broccolini, slice the garlic and lemon, and mix the dry spices. But for the best texture, assemble and roast just before serving. Pre-cut salmon can be kept seasoned in the fridge for an hour or two, but I don’t recommend marinating it for much longer as the acid can start to “cook” the fish.
My broccolini is still a bit tough—what happened?
This usually means your oven wasn’t hot enough, the pan was overcrowded, or the broccolini stalks were particularly thick. Next time, try slicing thicker stalks in half lengthwise or giving them a 2-3 minute head start in the oven before adding the salmon. You can also toss them in a hotter oven—up to 230°C (450°F)—for a more aggressive roast.
Is it necessary to use skin-on salmon?
While skinless fillets will work, skin-on salmon is highly recommended. The skin protects the delicate flesh from drying out and becomes wonderfully crispy and flavorful when roasted. If you really prefer skinless, just reduce the cooking time by a minute or two since the flesh will be more exposed to direct heat.
Salmon And Broccolini Sheet Pan
Make this easy Salmon and Broccolini Sheet Pan dinner in under 30 minutes! A complete, healthy meal with minimal cleanup. Get the simple recipe now!
Ingredients
For the Ingredients
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4 salmon fillets (about 150-180g each, skin-on)
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2 bunches broccolini (about 400g total)
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3 tbsp extra virgin olive oil
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4 garlic cloves (thinly sliced)
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1 lemon (thinly sliced, plus extra wedges for serving)
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1 tsp chili flakes (adjust to taste)
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1 tsp dried oregano
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½ tsp smoked paprika
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Sea salt and freshly ground black pepper (to taste)
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Fresh parsley or dill (chopped, for garnish)
Instructions
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Preheat your oven to 220°C (425°F). If you’re using parchment paper, line your baking sheet with it for easier cleanup—though a well-oiled pan works fine too. While the oven heats up, prep your ingredients: trim the tough ends off the broccolini, thinly slice the garlic, and cut the lemon into thin rounds.01
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In a large bowl, toss the broccolini with 2 tablespoons of olive oil, the sliced garlic, chili flakes, oregano, smoked paprika, and a generous pinch of salt and pepper. Use your hands or tongs to make sure every piece is evenly coated.02
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Arrange the seasoned broccolini in a single layer on your prepared baking sheet, scattering the lemon slices evenly throughout. Roast in the preheated oven for about 8 minutes.03
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While the broccolini starts roasting, pat the salmon fillets completely dry with paper towels. Drizzle the remaining tablespoon of olive oil over the skin side and season both sides generously with salt and pepper.04
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Carefully remove the hot baking sheet from the oven. Push the broccolini and lemon slices to the sides to make space for the salmon fillets, placing them skin-side down in the center.05
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Return the pan to the oven and roast for another 10–12 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.06
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For an optional finishing touch, you can switch the oven to grill for the last 1–2 minutes to add extra color and crispness to the broccolini and salmon skin—just keep a close eye on it to prevent burning.07
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Remove the sheet pan from the oven. Squeeze over the juice from one or two of the roasted lemon slices, and sprinkle with fresh parsley or dill. Let it rest for a minute before serving.08
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